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Fat-emulsions were prepared with alkaline protease assistance of soybean extrudate powders. Protein and phospholipid produced by enzymatic hydrolysis of the soybean extrudate powders were used as emulsifier to prepare natural curcumin fat-emulsion. The particle size, Zeta potential and microstructure of protein in fat-emulsion were characterized by measuring hydrodynamic radius and its distribution, confocal laser scanning microscope and fluorescence spectrum were used for the fluorescence intensity assays. The stability of fat emulsion loaded curcumin and the loading effect of curcumin were evaluated by oxidation stability, encapsulation efficiency and bioavailability. The results revealed that with the increase of addition of curcumin, the average particle size of fat-emulsions was increased first and then got stability. When the curcumin was added at 0.6%, the max absolute value of Zeta potential was 38.67mV and the particle size of fat-emulsion was only 1127. 42nm. The subsequent increase in average particle size were not significant. The laser confocal scanning microscope observed that the oil droplets and protein in the emulsion were more evenly distributed, forming well-wrapped droplet. The POV value was only 3.15mmol/kg, and the TBARS value was 0.56mmol/kg, exhibited excellent stability after 21 days storage. The encapsulation efficiency of the fat-emulsion and the bioavailability after the intestinal conditions of curcumin was respectively as high as 72.58% and 55.22% at 0.6%. Fluorescence spectroscopy showed that the fluorescence intensity of protein in fat-emulsions was reduced because of excess curcumin. Therefore, when the amount of curcumin was 0.6%, the novel fat-emulsions with high stability and great transport effect can be prepared by the enzymatic assisted method. These findings may be helpful for designing delivery emulsions to improve the bioavailability of lipophilic substances.